Melt butter with oil in a deep cast iron skillet over medium heat. Add chopped onion and cook until translucent.

Add minced garlic and ground beef. Cook and stir, breaking up the meat, until beef is browned.

Stir in tomato sauce and evaporated milk. Add pickle relish, Dijon mustard, granulated garlic, granulated onion, Montreal steak seasoning, chili powder, smoked paprika, salt, and pepper. Mix to combine.

Reserve 1/4 cup beef broth. Pour remaining broth into the skillet. Whisk flour with reserved broth to make a slurry, and stir into skillet.

Add macaroni, ensuring pasta is submerged. Bring to a boil, reduce heat, and simmer, covered, until macaroni is tender.